摘要
对导致冷却猪肉腐败的主要微生物进行了分离与初步鉴定,以作为优选天然防腐剂的供试菌,并对来源不同的冷却猪肉的初始菌相进行了分析比较,以为进一步采取有效的保鲜措施,延长冷却猪肉的货架期提供理论依据.实验从冷却猪肉上初步分离出乳酸菌2株,肠杆菌科和假单胞菌属菌株各3株,微球菌属、葡萄球菌属菌株各1株,热死环丝菌和酵母菌各1株.冷却肉上各种腐败菌的比例为:假单胞菌属在25%～26%之间,乳酸菌在20%～21%之间,微球菌和葡萄球菌属占12%～15%,热死环丝菌占12%～13%,酵母菌和霉菌占5%～7%,只有肠杆菌科差异较大,在19%～25%之间.冷却肉上的初始菌相中以假单胞菌属为优势菌.
The main bacteria causing the spoilage of chilled pork were isolated and identified. The initial proportion of bacteria of chilled pork from different sources were compared. The bacteria isolated and identified were three genus of Pseudomonas and Enterbacteriaceae, two genus of Lactic acid bacterium and one genus of Brochothrix thermosphacta, Micrococcus, Staphylococcal bacteria and Yeast. The proportions of these bacteria in the initial counts are Pseudomonas 25% ～26%, E.terbacteriaceae 19%～25%, Lactic acid bacterium 20%～ 21%, Micrococcus, Staphylococcal bacteria 12% ～15%, Brochotkrix thermospkacta 12% ～13%, Yeast and mould 5% ～7%. The dominant bacteria in the initial count was Pseudomonas.
出处
《天津农学院学报》
CAS
2005年第3期39-43,共5页
Journal of Tianjin Agricultural University
关键词
冷却猪肉
腐败菌
分离
菌相分析
chilled pork
spoilage bacteria
isolation
proportion of bacteria
